Roasted Cornbread Mini Muffins
on Nov 09, 2015, Updated Nov 30, 2020
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Before —- and —— After
If you love this recipe, we have a few more yummy muffin recipes for you to try: Lemon Poppyseed Spelt Mini Muffins Blueberry Bran Muffins Paleo Pumpkin Crunch Muffins Paleo Blueberry Muffin Pancakes Pin it!Roasted Cornbread Mini Muffins
Ingredients
Scale
- 1 cup whole wheat flour
- 1 cup corn meal (i used bob’s red mill)
- 1/4 cup honey
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2% greek yogurt
- 2 eggs, beaten
- 1/2 cup roasted corn (I use trader joes frozen)
Instructions
- Preheat oven to 400 degrees. Spray a mini muffin tin with cooking spray (i used TJs coconut oil spray) and set aside. In a medium bowl, combine all ingredients but corn until full combined. Then fold in corn until just evenly distributed. Scoop batter into your mini muffin pan until it is level with the top of the pan (see photo). Bake for 10 minutes or until a toothpick inserted comes out clean. Enjoy with a big bowl of chili!!
Saw your post on Real Food Blogger (Facebook) and had to check them out. Yum! I\’ve long made my cornbread muffins with yogurt, but never without a little egg and honey. Looking forward to trying these. The corn will give them that little added sweetness, as well as texture. They\’d be real pretty with a little red bell pepper too wouldn\’t they?
Oh yes and i bet with jalapeno if you like it hot!!
I don\’t know where all those typos came from!
Might be the new comment plugin I have! Sorry about that!
Those little bites look just wonderful. I\’ve not tried adding corn kernels before, but I can almost taste the sweet roasted flavor. These are a definite \”must try soon\” recipe, and one I will feature as Recipe of the Day later this week on my Facebook page, Cooking with Whole Grains & Real Whole Foods. Thank you!